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February Newsletter The Garum Factory
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Read about Jody's trip to White Gate Farm
Grilled squash blossoms stuffed with herb ricotta Makes 4 servings ¾ cup sheep’s milk ricotta cheese 6 tablespoons mixed finely chopped fresh herbs…we used a combination of mint, cilantro, Thai basil and garlic chives 1 teaspoon finely grated ginger 4 tablespoons extra virgin olive oil Kosher salt and freshly ground black pepper 1 lemon Mix the cheese in a bowl with the herbs, ginger and 1 tablespoon olive oil and season with salt and pepper. Remove the pointy green needle-like things at the base of the flowers. Carefully pry apart the petals of each blossom. Remove the stamen. Put a spoonful o f the cheese mixture inside each blossom and gently twist the tips of the blossoms shut. Brush the blossoms with oil and season the outside with salt and pepper. Place the blossoms over medium heat on the grill and cook on each side for 1 minute. Serve immediately with a squeeze of lemon. Read about where these pumpkin flowers came from
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